Description
Delight in these Raspberry Cinnamon Rolls with Lemon Glaze—a perfect sweet breakfast treat blending tangy raspberries with warm cinnamon and a zesty lemon finish. Soft, fluffy rolls filled with a cinnamon-sugar mixture and fresh raspberries are baked to golden perfection and topped with a smooth lemon glaze for a refreshing twist on a classic favorite.
Ingredients
Scale
For the Dough:
- ¾ cup warm milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- ¾ cup fresh or frozen raspberries
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 1 tablespoon flour
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate Yeast and Make Dough: In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active. Then add the egg, melted butter, all-purpose flour, and salt. Mix these ingredients until a dough forms.
- Knead and First Rise: Knead the dough on a floured surface for 5–7 minutes until it is smooth and elastic. Place the dough back in the bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare Filling and Shape Rolls: While the dough is rising, mix together the brown sugar, ground cinnamon, and flour for the filling. Once the dough has doubled in size, roll it out on a floured surface into a 10×14-inch rectangle. Spread the softened butter evenly over the dough. Next, sprinkle the cinnamon-sugar mixture and scatter the fresh or frozen raspberries evenly on top, gently pressing them into the dough.
- Roll and Slice: Carefully roll the dough tightly from the long side into a log shape. Using a sharp knife, slice the roll into 9 even pieces to form the individual rolls.
- Second Rise: Place the 9 rolls into a greased 9×9-inch baking dish. Cover the dish and allow the rolls to rise again for about 30 minutes until puffy.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown on top and baked through.
- Make Lemon Glaze and Serve: While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, lemon zest, and enough milk (1–2 tablespoons) to create a smooth, pourable glaze. Once the rolls come out of the oven and are still warm, drizzle the lemon glaze on top. Serve immediately for the best flavor.
Notes
- Frozen raspberries can be used in place of fresh; do not thaw them beforehand to avoid excess moisture in the filling.
- Adjust the sweetness of the lemon glaze by adding more powdered sugar if desired.
- These cinnamon rolls are best enjoyed the day they are made for optimal freshness and texture.
